1 of 4 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (105g) Recipe makes 12 servings
Calories 342
Calories from Fat 184		(53%)
Amount Per Serving		%DV
	Total Fat 20.5g	31%
	Saturated Fat 9.1g	45%
	Monounsaturated Fat 7.4g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 70mg		23%
Sodium 131mg		5%
Potassium 244mg		6%
Total Carbohydrate 38.5g		12%
	Dietary Fiber 2.0g	8%
	Sugars 27.9g
Protein 3.3g		6%
detailed view... how is this calculated?

Menus using this recipe:

Thanksgiving 2007

LILTEXQT

Thx 07

Uh Oh Maggie is Cooking

Xmas 07

Uh Oh Maggie is Cooking

Thanksgiving

Burned Toast

people who like this recipe also like:

To Die for Crock Pot Roast

By: yooper

Applebee's Oriental Dressing

By: Mille® ™

Chewy Chocolate Chip Bars

By: Peggisue

Weight Watcher 1 Point Banana Bread--Flex Points

By: TheDancingCook

Sesame Chicken

By: Jenny White

Southern Sweet Potato Casserole

Recipe #103333 | 45 min | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Kaykwilts
Nov 4, 2004

I always cook this dish in the fall when sweet potatoes are in season and can usually find at a good price. This is a wonderful dish to serve with your Thanksgiving dinner.

SERVES 12 (change servings and units)

Ingredients

3 cups sweet potatoes
1/2 cup sugar
1/2 cup butter
2 eggs, beaten
1 teaspoon vanilla
1/3 cup milk
1/3 cup melted butter
1 cup light brown sugar
1/2 cup flour
1 cup chopped pecans

Directions

1
Boil and mash potatoes.
2
Mix in sugar, butter, eggs, vanilla and milk.
3
Put in a 13x9 inch baking dish.
4
For the topping melt butter and mix in remaining ingredients.
5
Sprinkle on top of the potatoe mixture.
6
Bake 25 miutes at 350 degrees.

Questions about this recipe?

Featured Reviews for This Recipe

From: itsnevrenough

On Nov 27, 2007

This was great! I followed the recipe to a "T" and served it for Thanksgiving. I had several recipe requests. Thanks Kay! Amy

0 people found this review helpful

Was this review helpful to you? YES | NO

From: CIndytc

On Nov 26, 2007

Very good sweet potato casserole...I used splenda brown sugar and splenda regular sugar and it turned out perfect.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Denise in da Kitchen

On Nov 25, 2004

I tried this today with our Thanksgiving dinner and what a hit!! The kids raved about it and even my husband (who's not wild about sweet things) asked me to make this again for Christmas dinner! Although it almost tasted like a dessert, it went really well with the turkey. I halved the recipe, used heavy cream instead of milk and put this together the night before. Then I refrigerated it and took it out about 20 minutes before putting it into the oven. I cooked it for about 30 minutes and it was perfect! Thanks Kaykwilts for a great new favorite!

4 people found this review helpful

Was this review helpful to you? YES | NO

From: Uh Oh Maggie is Cooking

On Dec 3, 2007

I literally got all emotional and choked up and almost cried when I took a bite because this was that incredibly good. I will make this for every holiday and even when it's not a holiday. Best of all, I put it together the night before, put it in the fridge, then took it out about 30 mins or so before baking, so it can be made ahead! I'm curious if it will freeze... I also did just a half recipe in an 8" round pan since I'm the only one that likes sweet potatoes, and that was the only pan available Thank you for sharing this heaven topped with pecans.